Results 111 to 120 of about 5,407 (212)

Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

Toxins
Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb.
Mohamed G. Shehata, Tawfiq Alsulami, Nourhan M. Abd El-Aziz, Hagar S. Abd-Rabou, Sobhy A. El Sohaimy, Amira M. G. Darwish, Karolina Hoppe, Hatem S. Ali, Ahmed Noah Badr   +8 more
doaj   +1 more source

Restoration of Gut Microbiota and Metabolic Homeostasis by Lacticaseibacillus paracasei Zhang in Azithromycin‐Induced Dysbiosis

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This study investigated whether Lacticaseibacillus paracasei Zhang could alleviate the gut microbiota imbalance and its systemic consequences caused by antibiotics. Mice treated with azithromycin exhibited gut microbiota disorders, and subsequent probiotic intervention was carried out.
Xiaoye Liu, Guoqiang Yao, Temuujin Bayarjargal, Lai‐Yu Kwok, Wenyi Zhang   +4 more
wiley   +1 more source

Safety and efficacy of a feed additive consisting of Lactobacillus acidophilus CNCM I‐3231, Ligilactobacillus salivarius CNCM I‐3233, Lacticaseibacillus paracasei CNCM I‐4901, Bifidobacterium longum CNCM I‐3227 and Bifidobacterium animalis subsp. lactis CNCM I‐3993 (FlorEquilibre® Chat) for cats (WAMINE SAS)

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of FlorEquilibre® Chat when used as a zootechnical additive (functional groups: gut flora stabilisers) for cats. The product under assessment is based on viable cells of Bifidobacterium animalis subsp. lactis CNCM I‐3993,
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Katerina Theodoridou, Giovanna Martelli, Secundino López‐Puente, Maria Saarela, Montserrat Anguita, Jaume Galobart, Matteo L. Innocenti, Jordi Ortuño, Sofia Sandalli, Rosella Brozzi   +24 more
wiley   +1 more source

Characterization of Dairy Industry Secondary Material-Based Edible Films: Effect of Incorporated Lactic Acid Bacteria [PDF]

Edible films are a promising method for delivering probiotics in food. The survival of Lacticaseibacillus paracasei A11 and Lactobacillus helveticus MI-LH13 (7 log CFU/g), which were cultivated in liquid whey permeate (LWP), in films made from liquid ...
Aleksandrovas, Elvidas, Malakauskas, Mindaugas, Martins, Joana T., Radenkovs, Vitalijs, Rud, Ida, Serniene, Loreta, Vasiliauskaite, Agne, Vicente, Antonio A., Vieira, Jorge M.   +8 more
core   +1 more source

Assessment of two feed additives consisting of Lactiplantibacillus plantarum ATCC PTA‐6139 and Lacticaseibacillus paracasei ATCC PTA‐6135 for all animal species (Pioneer Hi‐Bred International, Inc)

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract Following the requests from the European Commission, EFSA was asked to deliver a scientific opinion on the assessment of the follow‐up application for renewal of Lactiplantibacillus plantarum ATCC PTA‐6139 and Lacticaseibacillus paracasei ATCC PTA‐6135 as silage additives for all animal species.
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Katerina Theodoridou, Joana Revez, Rosella Brozzi   +17 more
wiley   +1 more source

Probiotic Lacticaseibacillus paracasei E10 Ameliorates Dextran Sulfate Sodium-Induced Colitis by Enhancing the Intestinal Barrier and Modulating Microbiota

Foods
Inflammatory bowel disease (IBD) is a chronic gastrointestinal disorder associated with gut microbiota dysbiosis and impaired intestinal barrier function.
Yuanyuan Dai, Ziming Lin, Xiaoyue Zhang, Yiting Wang, Yingyue Sheng, Ruonan Gao, Yan Geng, Yuzheng Xue, Yilin Ren   +8 more
doaj   +1 more source

Biotechnological potential of Lacticaseibacillus paracasei Shirota for bioemulsifier, bacteriocin and lipase production

Brazilian Journal of Microbiology
This study aimed to evaluate the biotechnological potential of Lacticaseibacillus paracasei Shirota to produce biosurfactants/bioemulsifiers, lipase, and bacteriocins. The production of biosurfactants/bioemulsifiers was evaluated through a central composite rotational design (CCRD) 22. L.
Naiany Silva de Medeiros, Felipe Ferreira da Nóbrega, Patricia Santos Lopes, Cristiane Fernandes de Assis, Francisco Canindé de Sousa Júnior   +4 more
openaire   +2 more sources

Screening of Lactic Acid Bacteria and RSM-Based Optimization for Enhancing γ-Aminobutyric Acid (GABA) Accumulation in Orange Juice

Foods
Inoculated fermentation can enhance the flavor, nutrition, and functionality of juice. The lactic acid bacteria (LAB) are commonly used as starter cultures.
Shufeng Yin, Yiyao Wang, RuiXue Zhao, Ning Zhao, Hao Liu, Yining Tang, Ningbo Qin, Yiwei Dai, Xinping Lin   +8 more
doaj   +1 more source

Unlocking the Probiotic with Antioxidant-Rich Potential from Wine Coffee: In vitro Screening and Characterization [PDF]

Food companies are becoming interested in lactic acid bacteria (LAB) due to their promising health benefits. LAB can be isolated from several bioresources; nothing is known about the probiotic potential of fermented coffee products like wine coffee.
Ardyati, Tri, Arifah, Siti Nur, Atho'illah, Mochammad Fitri, Jatmiko, Yoga Dwi, Mustafa, Irfan, Mustamin, Aryan, Puja, Lintang Ratu, Suharjono, Suharjono   +7 more
core   +2 more sources

Production of improved Ethiopian Tej using mixed lactic acid bacteria and yeast starter cultures

Scientific Reports
Tej has inconsistent quality due to spontaneous fermentation. The aim of this study was therefore to develop mixed lactic acid bacteria (LAB) and yeast starter culture to improve the quality and safety of Tej.
Ketemaw Denekew, Fitsum Tigu, Dagim Jirata Birri, Mogessie Ashenafi, Feng-Yan Bai, Asnake Desalegn   +5 more
doaj   +1 more source